Food Directory

Food Home:- Drink: Wine: France: Bordeaux:

 

• André Lurton - A dedicated winemaker who has been searching for the best soils and micro-climates in Bordeaux for over fifty years, and a name recognized around the world.
• Bordeaux Wine Official Classification of 1855 - Wikipedia - List of the classified growths and information on some of these estates.
• Château Carignan - Built in 1452 on the site of a Roman villa and a 13th century domain.
• Château Carsin - Detailed description of a winery in the traditional heartland of Bordeaux, which has been totally renovated by its Finnish owners.
• Château Courtade Dubuc - Premières Côtes de Bordeaux producer. Includes descriptions of the winery and the vineyards.
• Château Haux - Situated in Premières Côtes de Bordeaux southeast of Bordeaux. Produces: Château de Haux Rouge, Château de Haux Blanc, and Château de Haux Clairet.
• Château La Pierrière - Producer in the Côtes de Castillon. Contains information about the region and the vineyard. Pictures.
• Château Moncets - Appellation Lalande de Pomerol. includes news, history, and wines.
• Château Morlan-Tuilière - Located at Saint Pierre de Bat, in the Entre Deux Mers region.
• Château Segonzac - Vineyard created in 1887 by Jean Dupuy, France's Agricultural Minister from 1889 to 1902. Produces Premières Côtes-de-Blaye. Contains descriptions of the wines and vineyard, along with published reviews.
• Château Suau - This estate, located in the Premières Côtes de Bordeaux, presents its red, rosé, white and sweet wines. History and virtual tour sections.
• Château Tayac - Situated in the Côtes de Bourg region, this family-run estate offers a history, staff profiles, a vineyard description, and an order form.
• Château Vieux Mouleyre - Small Fronsac estate owned by Anna and Jacques Favier. Includes product details, information about the estate, and a description of the region.
• Château de Crain - Entre-Deux-Mers white and Bordeaux Superieur red wines. Features history, wines, and orderin information.
• Château de France - Covers 32 hectares of vineyard on one of the highest slopes on the Léognan terrace.
• Château de La Grave - Produces AOC Cotes de Bourg and operates a Bed and Breakfast. Includes descriptions of the wines and vineyard, along with online ordering and reservations.
• Château de Touvent - Premières Côtes de Blaye appellation red wine. Features wines, history, and location.
• Château le Puy - Produces red and white wines of the Côtes de Francs appellation. Includes wines, vineyard information, and a FAQ.
• Cordier - Information on several Cru Classé estates owned by the company. Presentation of the "collection privee" brand. [Flash required]
• Despagne - Presents the Despagne family and the different wines : Girolate, Châteaux Mont Pérat, Tour de Mirambeau and Rauzan Despagne.
• Domaine Janoueix - Operating a number of estates in Bordeaux, among them Château Le Castelot, a Saint Émilion Grand Cru and Château La Croix, in Pomerol.
• Domaine de Viaud - Produces reds in the Lalande de Pomerol appellation. Contains product information, pictures, event listings, and descriptions of the vineyard team.
• Domaines Kressmann - Produces wines from several châteaux, including Latour-Martillac, Lagrave-Martillac, and Château Lespault. Contains descriptions of each estate.
• Expression de Fronsac - Expression de Fronsac is an association of fourteen estate owners who make wines in appellation Fronsac and Canon Fronsac.
• Jean-Pierre Moueix - Distributor of Saint-Emilion and Pomerol vintages including Château Pétrus. Includes vinyards, company information, history, and vintages.
• Les Vignobles Louis Marinier - Producer whose brands include Château Florimond, Château Haut-Chardon, and Château Haut-Peyredoulle. Includes product descriptions, online ordering, and a company overview. [Flash required]
• Liber Pater - History of this very old wine from the Graves area, introduction to vines and wines.
• Lillet - Red and white aperitifs made by blending wines with fruit liqueurs. Includes product descriptions, recipes, and a company overview. [Flash required].
• Maison Ginestet - Presents the various brands of this company : Ginestet, French Roots and Marquis de Chasse. Technical data sheets and quality charter.
• Reclassifying Bordeaux - Article advocating reclassification of Bordeaux wines using scores given by Robert Parker.
• Robert Giraud - Producer and shipper that owns eight vineyards in four regions. Includes information about the vineyards, the company, and their history. [Flash required]
• Vignobles Boissoneau - Producer of reds, whites, and rosés on the Entre- Deux-Mers plateau. Includes product descriptions, reviews, pictures, a discussion forum, and a company overview.
• Vignobles Pion - Produces white, rose, and red wines from the Cadillac, Premières Côtes de Bordeaux, and Bordeaux appellations. Contains product descriptions and a company profile.

Random Indian Recipes:-

• Sarson ka Saag
  Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min.
  
  
• Mohanthal
  Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares.
  
  
• Kadai Paneer
  Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti.
  
  
• Aamras
  Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris.
  
  
• Dal Fry
  Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ...
  
  
• Paanipuri ki puri
  In a big bowl take maida,rava,salt and 2 tbsp oil and knead a dough using little water. The dough should be hard. Cover the bowl and put in a refrigerator for 2 hrs. After 2 hrs make small balls and roll out small puris very thinly. You may roll out big thin chapati and then cut small puris with...
  
  
• Apple Kheer
  In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve.
  
  
• Pulao
  First clean and wash rice.drain all water and keep aside for 1 hour. Cut vegetables in shape as you want. Grate coconut and extract coconut juice with warm water. In a cooker pan take 4 tbsp ghee or oil. to this add cloves,dalchini and pepper. Then add chopped green chillies and onions .fry till onion is brown in colour. Now add rice and saute it for ...
  
  
• Batate Pohe
  First clean poha, wash, drain and keep aside. Cut onions,green chilly and coriander leaves. Make thin pieces of potato. In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta. Then add onions and saute it till brown. Now add potato pieces and mix well. Sprinkle water on potato and cover the pan. Allow to cook potato for 2-3 min. Add turmeric powder and salt. Now add poha and mix well. Lastly add sugar,grated coconut and chopped coriander leaves. Cover the pan and allow to cook on ...
  
  
• Baingan ka Bharta
  Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately.